Lemongrass beef with rice noodles

AT A GLANCE

  • Serves 4 - 6 people

Noodle salads are excellent in all weather - particularly when it's steamy because there's minimal cooking involved. This dish works well with sliced sirloin; we've made it quicker by using minced beef instead. Roasted peanuts or fried shallots would be a great addition for a bit of crunch.

  • 2 garlic cloves
  • 1 lemongrass stalk (white part only), thinly sliced
  • 1 tsp black peppercorns
  • 1 tsp caster sugar
  • 300 gm coarsely minced beef
  • 1 tbsp fish sauce
  • 250 gm rice vermicelli
  • 1½ tbsp vegetable oil
  • 100 gm (1 cup, loosely packed) bean sprouts
  • ½ cup (loosely packed) coriander
  • ½ cup (loosely packed) Vietnamese mint
  • ½ cup (loosely packed) holy basil
  • Thinly sliced birdseye chilli, to serve
  •  
  • Lime-chilli dressing
  • 2 garlic cloves, coarsely chopped
  • 1-2 birdseye chillies, coarsely chopped
  • 1½ tbsp caster sugar
  • 2 tbsp fish sauce
  • 1½ tbsp lime juice
  • 1½ tbsp rice vinegar
01   Pound garlic, lemongrass, peppercorns and caster sugar to a coarse paste with a mortar and pestle. Transfer to a bowl, add beef and fish sauce and mix well.
02   Place noodles in a large bowl, cover well with boiling water and stand to soften (5-6 minutes).
03   Meanwhile, for lime-chilli dressing, pound garlic, chilli and sugar to a coarse paste with a mortar and pestle, then stir in fish sauce, lime juice, rice vinegar and 1 tbsp water.
04   Drain noodles, refresh under cold running water and drain well. Cut noodles into manageable pieces and divide among serving bowls.
05   Heat oil in a wok or large frying pan over high heat, add beef mixture and stir-fry until browned and just cooked through (2-3 minutes). Spoon beef over noodles, drizzle with lime-chilli dressing to taste, scatter with bean sprouts, herbs and extra chilli to taste and serve.

Topics:

GARLIC, HEALTHY, BEEF, RECIPE, LEMONGRASS, ASIAN, BEEF, MINT, NOODLES, CHILLIES

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED

Drinking Suggestion:

A SPICY, PEACHY PINOT GRIS. , suggested by MAX ALLEN

FEATURED IN

Mar 2017

Mar 2017

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